By regular do you mean the 68 or the 45 degree Pernot? The louche I get from the Un Emile Pernot is much whiter than what I can get from 68 or Sapin. But then again, I was using pretty cold water today. I let the ice sit in my carafe to melt a little bit before I poured. And, of course, I always pour a very slow drip. Domino microdot sugar cubes are pretty thick, and don't melt so easily.>-I AM TROLLING FOR WALLEYE*> >--walleye-/*> >----walleye--/*>

Thanks for clearing that up for us, Petermarc.... What do you suppose it is that gives me that numbing sense, while it isn't at all unpleasant, in my mouth and upper throat after completing a glass of emile?>-I AM TROLLING FOR WALLEYE*> >--walleye-/*> >----walleye--/*>

From Vera's Emerald Quest Website, Quote from PeterMarc: "Emile did not talk much about absinthe, as he does not have a final product or even a label. He did explain that his “vieux Pontarlier” was made without star anis, which he also believes creates a bad, wood alcohol when distilled"I've wrestled with reality for 35 years, and I'm happy to state I've finally won out over it........Elwood. P. Dowd

I believe Mr. Pernot dislikes any use of star anise (an old French custom, thinking Star Anise gives off methanol in the distilling process)......I think PeterMarc has written to that effect in one of his visits to the Pernot's distillery.I've wrestled with reality for 35 years, and I'm happy to state I've finally won out over it........Elwood. P. Dowd

no oils or artificial colouring have been used and no star anise has been used to enhance the louche.

I'm still not so sure about that. I did a search of the entire website, and this was all I could find about their star anise usage. This simply says that it isn't used to enhance the louche, which is quite evident by looking at the louche. What it doesn's say, however, is that it is not used to enhance the flavor. Which, if star anise is used correctly, as wolfie said, it should to a degree.>-I AM TROLLING FOR WALLEYE*> >--walleye-/*> >----walleye--/*>

Maybe, but I do feel a numbing sense around the whole area of my tongue, and my upper throat, after drinking a glass of their 45 degree Pernot.>-I AM TROLLING FOR WALLEYE*> >--walleye-/*> >----walleye--/*>

>>>I also think that there is a possibility that the Emiles, at least Emile Pernot, contains a small amount of star anise

They specifically say on their website they don't use any Star Anise. I notice no star anise flavour in theirs, just a nice dry anise flavour. Perhaps that bite you're referring to is the beet alcohol? -------------------------------------------------- Gretchen--"Donnie Darko, sounds like some kind of superhero or something" Donnie--"What makes you think I'm not?"